Real Recipes From Real Home Cooks ®

cheesy clam chowder

Recipe by
Carol Davis
Silver City, NM

I found this last year, and of course I modified it to make it my own. I'll never buy canned again!

yield 6 serving(s)
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For cheesy clam chowder

  • 6 slice
    bacon (i like peppered)
  • 1 c
    diced carrots
  • 1 c
    chopped celery
  • 1 c
    finely diced onion
  • 1/2 c
    all purpose flour
  • 2 Tbsp
  • 1 tsp
  • 1/2 tsp
    ground black pepper
  • 5 can
    6.5 oz. minced clams (not chopped, unless you like chewing pencil erasers)
  • 2 jar
    8 oz clam juice
  • 4 c
  • 2 c
    cubed pototes
  • 8 oz
    package white cheddar cheese, shredded
  • 2 Tbsp
    chopped fresh parsley (for garnish)

How To Make cheesy clam chowder

  • 1
    In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels, crumble, and reserve. Drain clams, reserve juice.
  • 2
    Cook and stir carrot, celery, and onion in bacon fat until onion is transparent. Stir in flour, cornstarch, potatoes, salt and pepper. Stir until all is coated with roux.
  • 3
    Add reserved clam liquor to jarred clam juice to make 3-1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens and potatoes are done.
  • 4
    Add clams and cheese, stir until cheese is melted. Sprinkle in reserved bacon. Garnish with copped parsley.

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